S’mores Cake
S’mores Cake
Scroll to find recipe and step by step instructions.
Graham Cracker Cake
Marshmallow Buttercream Frosting
Chocolate Fudge Filling & Drip
Servings Size:
Around 5 7’’ cakes
(Cake in picture uses 4 7’’ layers)
Measurments:
Smores Cake:
3 sticked of salted butter (browned)
250g greek yogurt
240g water (8 oz)
180g egg whites
2 tbsp vanilla extract
410g all purpose flour
250g sugar
150g brown sugar
6 graham crackers crushed
1 tbsp baking powder
1/2 tsp baking soda
Marshmallow Buttercream:
6 sticks salted butter
Around 3/4 cup Crisco shortening
Around 1 cup marshmallow fluff
1470g powdered sugar
2 tsp vanilla extract
Add half n half (or your milk preference) until frosting gets to soft peak
Fudge Filling & Drip:
1 stick salted butter
1 tbsp cocoa powder
6 tbsp milk chocolate chips
6 tbsp half n half (or your milk preference)
450g powdered sugar
1 tsp vanilla extract
Why measure in grams?
If you ask any bakery how they measure, most will say they measure in grams. Measuring by weight is more reliable for desserts because some recipes don’t specify if you should pack your ingredients and do not take into account how different people measure their ingredients. A common mistake people make in measuring ingredients is when measuring brown sugar. Brown sugar is clumpier than normal sugar because it is mixed with molasses. 100 grams of white sugar is equivalent to 100 grams of packed brown sugar—though most people don’t pack their brown sugar the same way, so you will most likely not get the same measurement unless using a scale.
Food scales are such an amazing and cheap investment to make for your kitchen because they will allow you to copy recipes perfectly because they are far more reliable and allow you to not use as many dishes! Click here to order a food scale!
Substitutes for milk?
There are several milk substitutes, but you it depends primarily on what you are trying to use the milk for. Some easy substitutes are equal amounts of heavy cream, light cream, half n half (half milk, half heavy cream), or 1 cup plant based milk (almond, coconut, oat, etc.) mixed with 2 tbsp butter (real or plant based).
Most recipes use heavy cream for the point of it whipping up—so using any of the other alternative substitutes won’t work. Light cream, half n half, most plant based milks, and whole milk won’t whip up to a whipped cream texture, so heavy cream is a must-have.
For chocolate ganache, most of the substitutes will work perfectly fine, though it is good to know that heavy cream will give the most light, airy, and stable final product and plant-based/whole milks will give the thinnest and denser product.
Buttercream Frosting
I will always recommend using buttercream frosting because it always has a perfect consistency and is the most simple to make (if you follow the recipe and instructions correctly). However, the texture and consistency of your buttercream frosting depends on your environment. Your frosting will not hold a design very well in warmer environments. It is necessary to keep desserts with buttercream frosting chilled while you are storing them to avoid the frosting melted off of your dessert or becoming too soft—losing the design.
A way to avoid losing the design in the heat, whipping the butter for a longer amount of time (maybe 8-10 minutes) before you add any other ingredient may help stabilize it. Adding more powdered sugar or lessening the amount of heavy cream/milk substitute you use will also aid in this issue. Some buttercream recipes require more milk substances such as heavy cream to give it a fluffier texture. If this is the case and you want to put this dessert in a warmer environment for whatever reason, do not use this recipe for your buttercream or remove most of the liquid and replace it with more butter and powdered sugar.
A key factor to getting stable and airy buttercream that is not too dense is whipping your butter before adding any other ingredients. I always allow my butter to reach a white color and double in size before I add anything. This will allow your buttercream to be more airy without creating unnecessary air pockets.
Step 1
Preheat oven to convection 350 degrees fahrenheit.
Add all dry ingredients (flour, sugars, baking powder, baking soda, and crushed graham crackers) into a big bowl and whisk till combined.
Step 2
In a separate bowl, add your egg whites, brown butter (melted & cooled), Greek yogurt, vanilla extract, and water.
Step 3
Add your wet ingredients mixture into the dry ingredients and whisk till combined.
Step 4
Once wet and dry ingredients are combined you can butter your pans
Step 5
You can use any pan size you would like, but if you use 6” it will make 4-6 layers depending on how much you fill them!
Once pans are buttered, you can then evenly distribute your batter among them!
Step 6
Bake your cakes at 350 until toothpick comes out clean! (No exact time because it will vary depending on pan size and oven type).
Step 7
While your cakes are baking and cooling, add your butter, shortening, and marshmallow fluff into a stand mixer and mix on medium-high speed until it becomes white and fluffy!
Step 8
Once mixture is white, turn mixer on low speed and slowly add your powdered sugar. (If it gets thick, add little increments of your milk preference)
Add your milk preference and vanilla extract until mixture becomes a soft peak.
Step 9
For the chocolate filling, in a pot, melt your butter, cocoa powder, chocolate chips, and milk of your choice over medium heat until it is a soft boil.
Take off heat and whisk in your powdered sugar and vanilla extract. If you want it to be thinner, you can add more milk until your desired texture is reached.
Let it cool before you stack your cakes! (Could melt icing if it’s still hot when stacking)
Step 10
Once cakes are cooled, you can begin to stack your cake layers and decorate!
If you would like to do a drip, you can melt your fudge filling until it is runny enough to drip! You can also make a chocolate and heavy creme ganache for the drip instead (cake in picture uses fudge filling for drip).